Pig production business in Lagos state alone has the potential of generating about $2 billion (N300 billion) annually. Gbolahan Lawal, the commissioner for agric, Lagos state revealed this recently at a forum in Lagos organised by the Commercial Agric Development (CADP) team.Currently two piggery estates exist in the state. These are Oke Aro and Gberigbe in Alimosho and Ikorodu local government areas respectively) with a total of 250 pens being managed by 1200 farmers of the total 2,350 pig farmers in the state.Pig farmers are also spread across Ojo, Alimoso, Badagry and Ikorodu local government areas; that the state has a total of 205,696 pigs of which about 43 percent are reared in the Oke Aro and Gberigbe estates.Oke Aro Pig Farm Estate has the largest concentration of pig farmers in the West Africa Sub region and has patronage from as far as Republic of Benin. Leveraging on this huge potential in piggery value chain will increase pig production by 20 percent, increase sales by 30 percent as well as employment generation by 30 percent in the next five yearsThe Oke Aro Farm Settlement has been a good source of income for men and women that come from Oke-Aro itself, Agbado, Ope ilu and other surrounding towns and villages.Raising pigs can be pursued as a small-scale operation as source of family meat and supplement income or it can be made into a large-scale operation. Pigs may be raised in highly controlled environments (hog lots) indoor, in open spaces or barns as breeding sows or grown and sold for slaughter to butcher shops. Here are the aspects of pig raising that a grower must carefully consider:

Choosing Piglets to RaisePig feeders can be obtained from stock breeders, and producers, in auctions and classified ads. Pigs are of different breeds some of them are well suited for specific environments, indoor or outdoor. Crossbred pigs tend to grow faster, consume feed more efficiently and are vigorous. When buying a feeder, choose the large and healthy looking ones, at least 25 lbs. If you are choosing a male, which is observed to grow slightly faster than females, get one that is already castrated. Male or female, they are preferably immunized. Ask the breeder for health information and stock of the breeder.

Proper Nutrition for PigsPigs feed on both grains and meat. They can also be fed with cooked table scraps and vegetables. Corn is their most common food, but they could benefit from having a diet with protein from soybeans or cooked meat. Further, they grow faster with vitamins and other supplements. Piglets have higher protein requirements than mature ones. Feeds can be bought packaged and in bulk. Pigs must also have adequate supply of drinking water daily, about two to four gallons. Provide water either through a tub or automatic nipple waterer.

Ideal Housing for PigsPigs need housing to keep them warm during cold temperatures and to shelter them from excessive heat. Pigs are sensitive to heat and could die from heat stress. When housed indoors, temperature conditions must be well regulated. Controlled temperature conditions can help maximize growth. Cooling mechanisms for pigs can come in the form of drip water system or a wallow (for a hog pen).

Pigs can be housed indoors in individual stalls, pens (in groups or batch) or in barns. Even if the pigs are raised outdoors they would need a shelter during cold and hot weathers. The housing should have a space for feeding and bedding.

Pig Farm SanitationSanitation is important to keep the pigs disease-free. A mechanism for easy cleaning and removal of waste is necessary for any type of pig housing. Some use slotted pen floors to make waste collection easy. Hosing a barn and removal of manure daily are recommended. So is keeping the floor dry to reduce odour.

After five to seven months, pigs are likely to reach ideal market weight of more than 70kg-90kg. Apart from the challenge of sourcing for roughages, I don’t think there is any other one. The return on investment in the business is very high because a female pig gives birth to about 10 piglets twice in a year, and each piglet sells for about N5, 000Are you frustrated with the limited quality of Pig Raising books on the market? Are you disappointed again that they are difficult to follow? Not enough information? Do you have questions on raising pigs properly that need to be answered?You have tons of questions about raising pigs and you’re sick and tired of searching for information from all over the place, struggling to get the true and complete facts.

The gestation period in pigs is 115 days;(3months,3weeks,3days) so, they reproduce regularly to provide income for the farmer. The business requires patience. Anyone who wishes to go into pig farming must have a passion for the business. Feeding pigs takes a period of seven months before they mature for selling. You need to start with the weaners which go for about N5,000 while pregnant pigs are sold for N30,000-N40,000. Those who don’t have good knowledge of the business can end up feeding their pigs for 10 months and get just 50kg. But if you really understand the nitty-gritty of pig farming, at seven months after weaning, you can get 80kg to 100kg. Pigs are sold according to their weight @N320 per kilogramme.

Our guide will run you through questions you need to consider before construction of your pig farm. It will also give you a basic idea on what to expect when operating and managing your pig farm business.

E-Book Manuals for start-up

1) COMPLETE GUIDE TO COMMERCIAL PIG FARMING IN NIGERIACONTENTSCHAPTER 1 How to start pig farming businessBreeds and breedingChoice of BreedSelection of Breeding GiltsSelection of Breeding BoarsBreeding Programs - Breeding modelsManagement of Breeding StockFarrowing and birth managementFarrowing preparation measures and birth of pigletsBirth of pigletsProblems related to the birth

CHAPTER 3 Housing/Construction details of a piggeryFloorFeeder and waters Wall RoofWallowing tankFeeding passageCleaning passageDrainageSewage tankCompost pitsRoom ArrangementSurroundingsDetermining The Number Of Pens And Stalls Required In A Pig UnitDetermining the number of places for replacement stockDetermining the number of places in the growing / finishing accommodationLayout of the piggery

CHAPTER 5 Common pests and diseases in pigsSymptoms, Prevention and treatmentGeneral recommendationResponsible use of vaccines and vaccination in pig productionWorming Recommendations For PigsSix Steps To Antibiotic Selection For Nursery And Finishing DiseaseWater medication for pigs

CHAPTER FOUR Feeding Pigs Feeds requirementFeeding program for different sizes of pigsCommercial feed Growing pig feeds at the farmFeed preparation at the farm

CHAPTER FIVE Market Analysis And Strategies In t r o d u c t i o nMarket SegmentationMarket NeedsCompetition and Buying PatternsSelf-assessment Roadside stands and on-farms storesIntermediate MarketingAdvantages and disadvantages of sales to intermediate buyersRestaurants and grocery storesInstitutional Marketing ServiceConsistent SupplyBrokers and DistributorsAdvantages of working with a distributorCollaborative MarketingPricingPrice Based on the Value Perceived by the CustomerPrice Based on Your Costs and Your Expectation for Profits (“Cost Plus”)Price Based on the Retail PriceBranding, labelling, and third-party certificationInternet MarketingFinding Farmers

we help you answer questions like!What would my plots/acre of land eventually look like?How would it be organized?How much land would be in production?These are the questions you struggled with when setting up a farm

Farm house drawing design Details2 bed room1 toilet1 kitchen1 office1 feed store3D approach and rear view Roof planFarm house design: A-A and B-BFarm house design: right side and left side view

Our ebook can help you establish the clear vision and goals you will need to guide your new agricultural venture. It will help you identify and assess personal motivations, business and farming skills, and available resources. It will help you clarify values. The goal of Our ebook is to help you decide whether starting an agricultural business is right for you, and-based on that decision-to help you plan practical next steps.

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Harvesting your own pigs at farm is much easier than you might think. You don't need a lot of fancy tools or front end loaders or special facilities. All you need is two moderately strong people, a few tools and a pig.

The first thing is, of course, to kill the pig. I was unable to get actual pictures of this since it's a little hard to take photographs and plunge a knife into 90kg of kicking, thrashing pig. You've all read about making an 'x' from the pig's eyes to his ears and aiming for slightly higher than the intercepts of the two lines. That's what you're aiming for. The desired outcome is a stunned, but not totally blown away pig, ready for the next step which is sticking. You want the pig to actually die from loss of blood from the severed arteries in its neck.

There are hundreds of pictures and videos of this out there - try a youtube search. It sounds much harder than it actually is. If you can't go watch someone first - you'll be fine. Just do it - afterwards you'll be amazed how easy (and fast) it really goes.

After you've stuck the pig and it's really bleeding well, step back. Get outta the way and let it do its thing. It might take it a little while. If it's still bleeding and kicking after a minute or so - try sticking it again - you may not have cut well enough. Chances are you'll be fine thoughOK - you've done it - you've killed and bled a pig! Congratulations. The rest is child's play by comparison.

Next step. Drag that pig out on to a clean('ish) surface - gravel is nice - clean concrete is nicer. Now grab a scrub brush and hose off the blood, mud and poo that might have gotten smeared all over during the death-throes. Go over the whole pig scrubbing and rinsing till you get him nice and clean. This will help immensely keeping the meat clean when you skin - why bother with all that trouble when you can wash it all off in 5 minutes and know you've got a nice clean carcass to work with.OK - now you've got some options. Traditionally, pigs were scalded and scraped to get the bristles and gunk off them. This left the hide on the pig - which was helpful if you were going to salt it down and hang it up to dry. Many traditional cultures would alternatively scorch the bristles by mounding straw over the clean dry pig and setting the pile alight. This works very well too and was preferred by many as they thought it closed up the pores better and made the bacon keep better. A modernized form of this is to use a propane roofer's torch to burn off the bristles. We do this in the fall when we kill 7-10 pigs at a time simply because we don't have anywhere to hang that many hogs. The skin still really helps keep the meat clean - we scorch them, scrub them really well, gut and halve them and lay them out on a sheet of plastic on a concrete floor which really helps chill them down nicely. The best and easiest thing (in my opinion) is to skin the pig right away. Then it's ready to go when you're ready to cut it - no fuss - no muss. There are, I am sure, a thousand ways to skin a pig. What we do is to make a skinning cradle out of 5 2x4's set on a couple of saw horses. Cheap and easy. Pigs skin most easily from the head back - rather than from the hind-end forward like one would normally skin sheep or cattle or deer. You can hang them by the jaw or by the back trotters - whatever. If you're just doing a few though a cradle really make it nice.

Now, with your clean pig on his back, take your knife and cut straight down through the throat just behind the jaws until you get down to the bone. Saw through this and continue to cut with the knife until you've severed the pig's head. Set aside.

Now you have a headless pig laying on his back.Starting at the neck of the pig, cut down the centerline through the skin to the breastbone. Cut through the skin, fat and muscle to the bone. Careful when you get to the back end of the sternum - the guts start there. After you've exposed the sternum take your saw and cut through it - starting at the head-end of the pig. This will open the chest cavity with the heart, lungs, etc.

Now stick your fingers under the meat/skin and start to cut towards the back of the pig being very careful not to nick a gut. They're right there and it's pretty easy to get one. Don't. Take your time - the pig is dead now and it's a nice cold day. Relax.On male pigs you'll need to trim around the penis. Cut down on either side and locate the urethra. Cut back till you've exposed enough to tie off. Tie it off with a bit of twine and drape it over to one side - just in case - so as not to spill urine on the meat. If some squirts out - wipe it off - it isn't the end of the world. You might need to trip off any meat it got on - just be careful.Continue to cut down to the pelvis - the urethra runs down, around the pelvis and back up through the hole where the colon is - watch out for it as you cut down through there dissecting it loose and keeping it off to one side. (Female pigs you can just cut down to the anus.) Now, carefully cut down between the two back legs (hams) through the muscle and connective tissue till you hit the pelvis. Immediately in front of the pelvis you'll find the bladder - don't cut this. You can see the bladder in these pictures - the whitish thing on the right-hand side. Take the saw and holding you fingers as in the pictures, using tiny short strokes, saw through the pelvis. It won't take long - don't tear open the bladder - or the guts which may be poking out at you.Once you've sawn through, push the legs apart to open up the back end of the pig. On males, loosen the urethra from the ham and keep it out of the way. Now, you can get your fingers down in around the colon, etc. work it loose towards the back and then cut around the anus. Tie this off to prevent spillage....Now - back to the front end of the pig. Cut down through the neck to loosen up the windpipe and esophagusNow, spread out your guts in a tub and pick out the caul fat, liver, heart, spleen, kidneys - whatever you want to save from the tasty bits. Carefully pull the gall bladder off the liver - rinse everything off with cold water and set aside.Now you're ready to skin your pig. With your helper, hoist the [ig onto the skinning cradle and set his back between the middle two 2x4's.

Saw off the back trotters halfway between the knee and the hoof. Don't cut too closely to the knee (hock) because you won't be able to hang the meat by the tendon.Skin the pig. Skin from the head end towards the back end. Keep the skin pulled tight and skim the knife down towards the skin leacing as much fat, etc. on the carcass. Pig skins adhere rather firmly to the pig – this isn’t like skinning deer, steers, sheep, etc. – you can’t just shuck the hide off a pig. Skin down as far as you can on both sides. Lay the skin over the outer two 2x4's and roll the pig to one side or the other to finish skinning across the back.Now - starting at one end or the other start sawing the pig in half. Cut the meaty bits as you go with a knife so you only have to 'saw' the bone. Get someone ready to balance the two halves on the skinning cradle.Hang up the pig and rinse out the body cavity with cold water.